This Tex Mex Style Stuffed Peppers recipe is sponsored by Campbell’s®. As always, all opinions are my own.
If you’ve been cooking a lot more lately, you may find yourself running out of steam or losing interest in the same old same old. I feel you. Even as someone who has been cooking regularly for years (peep my archives for the receipts!), I find myself in search of inspiration from time to time. When that happens, I like to put a twist on something I already love to make it new and fresh again. Today, I’ve partnered with Campbell’s® to share a stress-free Tex Mex stuffed peppers recipe that your entire family will love. This is a quick dinner idea, full of juicy flavor and quality ingredients you can easily find at your local Walmart. Your mouth might already be watering. But if not, let’s get into the delicious details.
I love making Tex Mex stuffed peppers because I’m a Texas girl, through and through. The flavors are familiar to me and while I’m on the topic of flavor, I’ll let you in on the literal secret sauce to this recipe: Pace® Medium Picante Sauce. A typical stuffed peppers recipe calls for tomato sauce but using Pace® instead adds a bold kick of Tex Mex flavor without any additional effort on your part. And I don’t know about you, but I’m here for effortless recipes from now until forever. Pace® is Texas born and bred (like me) so it’s a natural fit for this Tex Mex stuffed peppers recipe. You might think of it as a way to finish off a dish but its smooth texture makes it great for cooking.
What to Put in Stuffed Peppers
There are a few go-to ingredients for filling bell peppers but making stuffed peppers can also be an exercise in pantry fridge foraging and eating in season. You can really stuff peppers with any combination of protein, vegetables, and grains that you have on hand. Here’s the simple goodness that goes into my Tex Mex stuffed peppers:
- Ground Turkey
- Sweet Potato
- Pace® Medium Picante Sauce
- Smoked Paprika
- Crushed Red Pepper
- Sea Salt & Black Pepper
And that’s it! If you’re looking for more pepper stuffing options, consider mushrooms, spinach or other leafy greens, rice, lentils, beans, butternut squash, and other ground meat. I top these Tex-Mex stuffed peppers off with a bit of shredded Monterey Jack cheese but have also used queso fresco and it’s great, too.
Tips for Making Stuffed Bell Peppers
- Try to pick bell peppers that are roughly uniform in height and width so that they cook evenly but don’t stress about picking perfectly identical ones.
- Don’t pack the filling into the bell peppers too tightly. Doing so can result in a gummy texture. Think of these as filled peppers rather than stuffed peppers!
- You can use any color bell peppers for this recipe. Just keep in mind that each color has a slightly different flavor. If you’re wondering “What do different bell peppers taste like?” I got you:
- Green bell peppers have a sharper, almost bitter flavor. They are actually less ripe versions of other colors!
- Yellow and orange bell peppers are sweeter and fruitier (bell peppers are technically fruits, in case you didn’t know).
- Red bell peppers are the sweetest and fruitiest!
To make these stuffed Tex Mex bell peppers, you simply combine and cook the filling ingredients on your stove-top, fill the peppers, and bake them. The whole process takes just about 35 minutes. Let me know how they spice up your cooking routine. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
P.S. more easy dinner ideas to add to your list:
Quick and flavorful stuffed peppers filled with quinoa, sweet potato, ground turkey, and a few other simple ingredients
- 5 bell peppers
- 1 pound lean ground turkey
- 1 medium sweet potato
- 1-1 1/2 cup cooked quinoa
- 2 cups Pace® Medium Picante Sauce
- shredded cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper
- 2 tablespoons olive oil
Preheat oven to 375 degrees. Add olive oil to a large skillet over medium-high flame and heat for a minutes or so. Meanwhile, peel sweet potato and cut into one-inch cubes.
Add ground turkey to heated skillet and break it up into small pieces with a cooking spoon. Add in sweet potato cubes then season everything with smoked paprika, crushed red pepper, sea salt, and black pepper.
Cook until turkey is browned and cooked through (about 15 minutes) then remove from heat. While turkey cooks, cut tops off of bell peppers and remove seeded cores then place into a baking dish.
Add Pace® Medium Picante Sauce and quinoa to skillet and stir well to combine. Evenly divide mixture between bell peppers then place baking dish in oven.
Roast stuffed bell peppers for 20 minutes then remove from oven and sprinkle shredded cheese over top. Carefully enjoy while still warm.
Store extra stuffed bell peppers refrigerated in an airtight container. Will keep for about five days.